THREE MEALS ADAf SERIES 



ICE 



FOR 



BREAKFAST, 
DINNER, SUPPER 



BESSIE R. MURPHY 



THREE-MEALS-A-DAY SERIES 



RICE 



FOR 



BREAKFAST, DINNER, SUPPER 



Compiled and Edited By 
BESSIE R. MURPHY 

Southern Food Expert and Lecturer 



RAND McNALLY AND COMPANY 
CHICAGO NEW YORK 



Copyright, IQIQ, by 
Rand McNally & Company 







FEB -8 1919 

CI.A512288 



i 



Dedicated to 

SOMEBODY SOMEWHERE 

To be used by 

EVERYBODY EVERYWHERE 



They had best not stir the rice, 
though it sticks to the pot. 

Don Quixote 

Cookery .... means the econ- 
omy of your great-grandmothers, and 
the science of modern chemists; it 
means much tasting and no wasting; 
it means English thoroughness, and 
French art, and Arabian hospitality; 
and it means, in fine, that you are 
to be perfectly and always "ladies" 
— loaf -givers. 

RUSKIN 



THE INTRODUCTION 

This little series of books is a collection of tested and 
economical recipes for everyday foods that are obtainable 
everywhere and suitable for any of the three meals of the 
day. These recipes are written in plain, everyday terms. 
They are not all original — the authors of many of them 
are unknown. They form just a little series of everyday 
books for everybody from everywhere. 

The war has given every homemaker an opportunity to 
realize the difference between USE and ABUSE of foods. 
For years we have wasted much of the bountiful supply of 
food produced by our country. Let us then not go back- 
ward, but let us go forward bending every energy to make 
lasting the benefit in health and economy gained from a 
diet that not only eliminates extravagance and waste in 
buying and serving, but also affords greater variety. 

The recipes in this series call for flour, sugar, and butter. 
To conserve these three foods just as long as our country 
and the Allies need them is the loyal and patriotic duty of 
— not the other fellow — but you. 

MEASUREMENTS 

All measurements should be accurate to insure success. 

A standard measuring cup is equal to % pint. 

All measures are leveled. 

For yi spoon divide with knife lengthwise. 

For % spoon divide with knife crosswise. 

For yi spoon divide with knife crosswise. 

Substitutes 
The same substitutes are not obtainable in every state, 
and for this reason the following tables are given. You may 
use the ones to be obtained in your community. 



VI 



THE INTRODUCTION 



FLOUR 

For i cup of wheat flour, substitute : 
i}i cups barley 

yi cup buckwheat 
i " cornflour 
i " meal 

i " starch 

i peanut flour 

y^ " potato flour 

J/i " rice flour 
i}4 cups rolled oats 

J4> cup soy-bean flour 
i}i cups sweet-potato flour 

SUGAR 

For i cup of sugar, use: 

1^4 cups corn syrup 
honey 
maple sirup 






molasses 



BUTTER 

In place of one cup of butter, use : 

i cup oleomargarine 

$4 cup chicken fat 

Pi cup clarified dripping 

yi cup solid vegetable fat, such as Crisco 

2<4 cup cotton seed oil 

^/i cup peanut oil 

Y^ cup corn oil 



RICE 

ORIGIN, USE, AND FOOD VALUE 

Importance. "May you have plenty of rice to-day" is 
the greeting, in all parts of the world where this tiny grain 
is the symbol of prosperity. It is not a new food, for it 
was used by the Romans and Greeks and was mentioned 
several hundred years before Christ. To-day rice is the 
principal food for one-third of the world's population, is 
sold in every country, and is found on the tables of the rich 
as well as of the poor. It is not expensive when its cost 
and nourishment are compared with those of other foods. 

Rice deserves to be more appreciated and to be served 
three times a day, for it can be used in various ways : as a 
cereal, soup, salad, dinner vegetable, bread, dessert, invalid 
food, and in made-over dishes. 

Food value. While rice is deficient in protein, mineral 
matter, and fat, it is the richest cereal in starch. As an 
energy-giving food it leads the following: corn, wheat, oats, 
fat beef, lean beef, and potatoes. 

As a food to balance the diet, rice is ideal. 

Potatoes, bread, and other starchy foods should not be 
used at the same meal with rice, as they have the same 
food value. If used at all, they should be used sparingly. 

Rice and cheese make a good combination, for the cheese 
furnishes the protein and fat that the rice lacks. Tomato 
sauce with rice gives the acid and salts that are lacking. 

Either eggs, milk, or meat at the same meal with rice are 
good, served separately or in combination. Rice may also 
be served with beef, veal, chicken, and any lean meat. It 



4 THREE-MEALS-A-DAY SERIES 

may be eaten with beans, peas, cheese, and other highly 
nitrogenous foods. Because it has a low quantity of cellu- 
lose, rice is easy to digest and makes an excellent starchy 
food for young children. 

Grades of rice. There are three grades of rice: brown or 
unpolished rice, polished rice, and coated rice. The brown 
or unpolished rice is the only grade that retains the flavor 
of the whole grain. Few people really know the taste of 
rice, because in the polishing process rice loses not only 
flavor, but also much of its mineral salts. If once used, the 
brown rice will always be used, since it is richer in flavor. 

Rice is polished to improve its appearance. This polishing, 
however, does not improve it as a food, but rather detracts 
from both its food value and its flavor. 

Rice with the " shiny' ' look is coated. This rice has 
received a coating of glucose and talcum powder and is 
the most expensive kind. Glucose is a harmless substance 
that easily dissolves in cold water, but the adulteration of 
rice by substances that are not foods is quite unnecessary. 

HOW TO COOK RICE 

In the preparation of rice there are two principles that 
must be observed. First, it must be cooked long enough 
to render it digestible. If it is cooked in a double boiler, 
45 minutes should be allowed; if it is boiled directly over 
the stove, 30 or 40 minutes. Second, it must be cooked in 
such a way that the individual grains retain their shape. 
Instead of forming a pasty mass, the grains should remain 
separate from one another. 

It is always best to cook starchy foods slowly and at a 
low temperature rather than to boil them. Therefore it is 
preferable to steam rice. Never stir rice. 



RICE S 

First wash rice through several waters, or until the water 
is unclouded. This will remove the foreign substances. 

Boiled Rice 

yi cup rice 2 cups water 

yi teaspoon salt 

Bring water to boil, add salt and rice slowly, a little at a 
time to keep the grains separate. Cook until grains are 
soft. Drain through colander and pour yi pint cold water 
through the rice to separate the grains. Cover pot with 
cloth and set on back of stove (warm place) for 10 minutes 
to allow the grains to swell. Run knife around side of pot 
to remove the rice. Serve hot. 

Rice in Double Boiler 

yi cup rice i}4 cups water 

}4 teaspoon salt 

Have water boiling in upper part of double boiler and 
add salt and well-washed rice. Cover pot and allow rice 
to cook until grains are soft. Remove lid and cook until 
rice is dry, or pour off excess water and set pot in oven to dry. 

Rice in Fireless Cooker 

yi cup rice i$4 cups water 

1 teaspoon salt 

Wash rice, add salt and rice to boiling water, boil 3 minutes. 
Place in fireless cooker, and cook 1 hour, or until soft. 

To Reheat Rice 
Pour a little boiling water over the rice and heat with 
cover on vessel; or the best way is to place rice in colander 
over pot of boiling water for five minutes. 



6 THREE-MEALS-A-DAY SERIES 

RICE FOR BREAKFAST 

Cereal 

Boil or steam as when reheating rice. Serve hot with 
cream and sugar, or fruit. 

Rice Waffles 

i cup cooked rice i tablespoon sugar (if desired) 

i cup flour yi teaspoon salt 

2 eggs i teaspoon butter 

Sweet milk i}4 teaspoons baking powder 

Press rice through a sieve or colander. Rub the butter 
into the sugar; sift together flour, salt, and baking powder 
and add mixture to the sugar and butter. Then add the 
yolks of the eggs and the rice. Thin with milk to the con- 
sistency of cake batter and fold in the beaten whites of the 
eggs. Have the waffle-iron hot and well greased; fill two- 
thirds full, close, and turn when lower side is brown. 

Rice Griddle Cakes 

2 cups cooked rice i teaspoon sugar 

i pint flour (may be omitted) 

i egg }4 teaspoon salt 

}4 pint sweet milk i}4 teaspoons baking powder 

Sift flour, sugar, salt, and baking powder; add rice, free 
from lumps, and diluted with the beaten egg and milk; mix 
into smooth batter. Have griddle well heated and greased. 
Bake cakes a golden brown and serve with sirup. 

Rice Gems 

i cup cooked rice i egg 

i cup flour i teaspoon baking powder 

i cup milk J4 teaspoon salt 

i tablespoon melted butter 

Mix and bake in well-greased gem pans in hot oven. 



RICE 7 

Corn and Rice Muffins 

i pint corn meal i egg 

i cup cooked rice i tablespoon flour 

i pint sweet milk i tablespoon butter 

2 tablespoons baking powder 
Mix and bake in well-greased muffin pans the same as 
regular muffins. 

Rice Spoon Bread 

i cup cooked rice i pint sweet milk 

2 eggs }4 tablespoon butter 

yi cup corn meal 2 teaspoons baking powder 

ij^ teaspoons salt 
To the well-beaten eggs, add the rice, milk, and butter. 
Sift the dry ingredients together and add them to the first 
mixture. Pour batter into a hot, well-greased pan and 
bake for 45 minutes in a moderate oven. Serve hot. 

Soft Rice Bread 

1 cup cooked rice ^ teaspoon salt 

yi cup corn flour 1 tablespoon fat 

1 cup milk 1 egg 

Mix the rice, fat, salt, and well-beaten yolk of egg. Add 
flour and milk. Mix thoroughly and fold well-beaten white 
of egg into mixture. Pour batter into greased baking dish 
and bake }4 hour in moderate oven. Serve hot or cold. 

Rice Corn Bread 

i}4 cups cooked rice 1 cup milk 

1^2 cups corn meal ^ teaspoon salt 

4 teaspoons baking powder 1 egg 

1 tablespoon fat 
Mix as ordinary corn bread. Bake in moderate oven. 



8 THREE-MEALS-A-DAY SERIES 

Fried Rice 

Take any rice that is left over, and mold it in a pan or 
dish. Turn out of molds, cut in slices, and bake on both 
sides in oven or fry in hot drippings or bacon fat. 

Rice Bread 

i cup lukewarm water, i tablespoon sugar 
milk, or a mixture of Butter (if used) or other 
the two fat, i tablespoon or less 

i cup uncooked rice i cake compressed yeast 

i}i teaspoons salt 2 cups wheat flour 

Place rice and one-half the liquid in a double boiler and 
steam until the rice is soft. Measure the sugar, salt, and 
fat (if used) into a bowl and pour over them the remaining 
liquid {yi cup). When the mixture has become luke- 
warm, add the yeast and yi cup flour. Allow this sponge 
to rise until it is very light. Add the boiled rice, which 
should have been cooked until it is lukewarm, and the 
remainder of the flour. Knead thoroughly. This dough 
is so thick tha/t some pressure is required to work in the last 
portions of the flour. Allow the dough to rise until it has 
doubled its bulk, form into a loaf, place loaf in a pan, and 
allow it to rise until it reaches nearly to the top of the pan. 
Bake. For an over-night rising use one-half cake yeast. 

Creole Rice Bread 

2 cups corn meal 3 eggs 

1 cup boiled rice 1 tablespoon butter 

2 cups sweet milk 1 teaspoon salt 

2 teaspoons baking powder 
Beat eggs very light, and add the other ingredients. Pour 
batter into greased pan and bake quickly. Serve hot. 



RICE 9 

Rice Omelet 

yi cup cooked rice i egg 

Salt and pepper 
Mix beaten egg with rice. Season with pepper and salt. 
Cook the same as any other omelet and serve hot. 

Rice Souffle 

3 eggs i cup cooked rice 

* i cup medium white sauce 

Beat the yolks of the eggs and add them to the white 
sauce. Add the boiled rice. Beat whites very light and 
fold into the mixture. Turn batter into a greased skillet 
and cook at moderate temperature until the lower surface 
is browned; turn out on a hot plate, and serve. 

WHITE SAUCE FOR SOUFFLE 

i cup milk i tablespoon corn starch 

i tablespoon fat yi teaspoon salt 

yi teaspoon pepper 
Melt fat, stir in cornstarch, salt, and pepper, and then 
add milk. Heat, stirring until thickened. 

RICE FOR DINNER 
Cream of Rice Soup 

i cup rice i cup milk 

6 cups cold water 2 tablespoons butter or 

1 small onion drippings 

1 teaspoon chopped 2 tablespoons flour 

parsley (if desired) Salt and pepper 

Place rice and onion in cold water and cook until rice is 
tender. Press through a sieve. Melt fat, add flour, milk, and 
seasonings ; boil 5 minutes. Combine mixtures. Add parsley. 



io THREE-MEALS-A-DAY SERIES 

Rice Soup with Vegetables 

When boiling rice in a quantity of water, do not throw 
away the water. Drain it into a saucepan and add diced 
carrots, bits of celery tops, and green onions, a little parsley, 
or any other tender greens or vegetables, such as cooked 
peas or string beans cut into small pieces. Season with 
salt and pepper and simmer gently until vegetables are 
cooked. More water may be added if necessary, but if soup 
merely simmers, not much of the water will evaporate 

Baked Rice with Cheese 

Steam or boil i cup rice, allowing i tablespoon salt. 
Cover bottom of buttered baking dish with rice, dot over 
with i tablespoon butter, and sprinkle with grated mild 
cheese and a few grains of cayenne. Repeat layers until 
rice and y^ cup cheese are used. Add milk equal to one- 
half contents of dish, cover with buttered bread or cracker 
crumbs, and bake until cheese melts. 

Italian Rice 

2 cups boiled rice i cup tomato sauce or 

i tablespoon butter tomato chutney 

Place butter in a saucepan, and when melted add to 
it the boiled rice and the tomato sauce or tomato chutney. 
Season with salt and pepper, and stir until heated through. 
Then serve, sprinkling plentifully with grated cheese. 

Russian Rice 

Butter a baking dish, and spread a one-inch layer of boiled 
rice over the bottom. Over this sprinkle finely chopped 
tomatoes, fresh or canned. Season with salt and pepper, 

and dot well with butter. Then add another layer of rice 



RICE ii 

somewhat thinner, spreading over it finely chopped green 
peppers, and so alternate tomatoes, pepper, and rice until 
the dish is well filled, having a layer of rice on the top. 
Garnish the center of the dish with slices of tomato, and 
encircle the edge with thinly cut rings from the pepper. 
Pour 2 tablespoons melted butter over all, cover lightly 
with a tin cover, and cook in a slow oven twenty minutes. 
Just before serving, add 2 tablespoons melted butter. 

Spanish Rice 

T /2 cup shortening 5 small onions 

yi cup grated cheese 1 cup hot water 

6 tablespoons rice y$ cup chopped olives 

1 can tomatoes Salt and pepper 

Wash rice and put it in a bowl; add shortening, seasonings, 
cheese, hot water, and tomatoes, olives and onions cut 
into small pieces. Turn mixture into a well-greased baking 
dish and bake until rice is tender. 

Boiled Rice with Cheese Sauce 
Hot boiled rice is delicious served with cheese sauce. 

CHEESE SAUCE FOR RICE 

i}4 cups milk ^ teaspoon salt 

i}4 cups grated cheese i}i tablespoons flour 

2 tablespoons butter Cayenne pepper 

Stir the flour and salt smoothly into }4 cup milk; heat 
the remaining milk carefully to boiling point. Add butter, 
and thicken with the flour mixture. Let all boil together 
for a few minutes and then set aside to cool slightly. Add 
cheese, and bring mixture slowly to boiling point, stirring 
constantly. Season with cayenne and serve hot. 



12 THREE-MEALS-A-DAY SERIES 

Rice Fritters 
i cup rice i pint milk 

i tablespoon sugar 3 eggs 

2 tablespoons butter 

Boil rice in milk until it is soft and all the milk has been 
absorbed. Then remove from fire, and add yolks of eggs, 
sugar, and butter. When mixture is cold, add whites, 
whipped to a dry froth. Drop by the spoonful into plenty 
of hot lard, and fry until fritters are a deep buff color. 
Serve with cream sauce, flavored with lemon if desired. 

Rice and Oyster Scallop 

3 cups cooked rice 1 tablespoon cornstarch 

1 pint fresh oysters 1 tablespoon fat 

1 cup chopped celery yi teaspoon salt 

1 cup milk yi teaspoon pepper 

Make a white sauce by melting the fat, stirring in the 
cornstarch, salt, and pepper, and then adding the milk. 
Stir mixture over the fire until it is thickened. Arrange in 
a baking dish alternate layers of rice, oysters, celery, and 
white sauce until dish is nearly full. Have a layer of rice 
covering the top. Bake 20 minutes in a moderate oven. 

Stuffed Steak 

1 pound round steak 2 tablespoons chopped parsley 

2 cups boiled rice 1 teaspoon onion juice 
Salt Paprika 

Blend the rice with the seasoning. Pound the steak until 
it is thin. Spread the steak with a layer of the rice stuffing 
about y^ inch thick. Roll and tie in shape or fasten with 
skewers. Place in a covered pan with enough water to 
keep steak from burning, and cook in the oven 30 minutes. 



RICE 13 

Take off the cover, and brown the steak before removing 
it from the oven. Thicken the stock left in the pan for 
gravy. If preferred, make individual servings. Cut a 
3 -inch square of steak, place a tablespoonful of the dressing 
in the center, roll the steak around it, and fasten. Place 
in a pan with a little water and cook as the roast was cooked. 
These smaller rolls are very good served with tomato sauce. 

Southern Steak with Rice 

2 pounds beefsteak 1 tablespoon flour 

1 onion 2 cups milk 

1 tablespoon butter 2 tablespoons Worcester- 

1 cup boiled rice shire sauce 

Parsley 

Slice beefsteak into thin, small pieces. Brown the onion 
and butter in a saucepan, add the sliced meat, and fry for 
5 minutes. Cover with the boiled rice, and sprinkle with 
the flour. Add milk and Worcestershire sauce. Add pars- 
ley and let cook for a few minutes longer and serve. 

Baked Rice 

1 cup rice 1 cup tomatoes 

yi teaspoon salt 2 tablespoons butter 

2% cups water Pepper 

Cook rice in salt water 1 hour. Add tomatoes and butter, 
and cook 1 5 minutes. Pour mixture into buttered baking 
dish, cover top with bread crumbs, and bake until brown. 

Giblets with Rice 

1 cup giblets 1 cup cooked rice 

ij<£ cu P s gravy Salt and pepper 

Cut giblets in small pieces. Mix with gravy and rice. 



14 THREE-MEALS-A-DAY SERIES 

Savory Rice 

{Substitute for meat and potatoes) 

2 tablespoons butter or 3 tablespoons grated cheese 

substitute 1 hard boiled egg (chopped) 

6 tablespoons boiled rice Milk 

4 tablespoons cooked carrots (chopped) 

Melt the butter, add rice, carrots, cheese, and egg (egg 
may be omitted if desired.) Moisten with milk and season 
well. Pour mixture into a baking dish and brown in oven. 

Rice and Cabbage 

1 cup stock or boiling water J4 cup boiled rice 

2 thin slices bacon }4 teaspoon chopped parsley 
}4 medium-sized cabbage Salt and pepper to taste 

Cut the bacon into small bits, add cabbage finely chopped, 
and moisten with the boiling water or stock. Cook slowly, 
uncovered, for 30 minutes. Add the rice, parsley, salt, and 
pepper, and cook 15 minutes longer. 

Kidney Beans and Rice with Brown Sauce 

2 tablespoons butter or drippings 1 pint beans 

1 tablespoon flour 1 cup cooked rice 

2 cups stock or gravy Salt and pepper 

Brown the butter or drippings in a saucepan until dark 
colored, but do not burn. Add flour, stir, and brown 
again. Add good stock (beef is best), and season with 
salt and pepper. Cook the fresh shelled beans in salted 
water until tender. Add the cooked rice and then the 
sauce, and cook 1 minute longer. If gravy is used, butter (or 
drippings) should be left out. In food value this nourishing 
dish takes the place of both meat and potatoes. 



RICE IS 

Rice and Pimento Salad 

i cup cooked rice 3 tablespoons chopped pimento 
3 tablespoons chopped green pepper 

Mix ingredients and season. Serve on lettuce with may- 
onnaise or French dressing. Garnish with strips of pimento. 

RICE FOR SUPPER 

Rice Croquettes 

yi cup rice 1 cup boiling water 

1 egg or yolks of 2 eggs 2 tablespoons butter 

1 cup hot milk }4 teaspoon salt 

Cook rice with water, milk, and salt, in double boiler 
until rice is tender and liquid has been absorbed. Stir in 
the beaten eggs and butter. Cool, shape in balls, roll in 
crumbs, dip in egg, then in crumbs, fry in deep fat, and 
drain. A cube of jelly may be placed in each croquette. 

Beef and Rice Croquettes 

1 pint cold chopped beef y& cup chopped celery 

1 pint boiled rice 1 egg 

1 teaspoon celery salt Cream sauce 

Mix the chopped beef, rice, celery salt, and celery together, 
and add the beaten egg and enough cream sauce to moisten 
the mixture. When it is cold, form it into croquettes and 
fry in deep hot fat. 

Rice Balls with Cheese and Tomato Sauce 

Form balls of cooked rice and dip them in grated cheese. 
Bake in a hot oven until cheese is brown. Serve with tomato 
sauce. 



1 6 THREE-MBALS-A-DAY series 

TOMATO SAUCE 

i quart tomatoes 2 tablespoons flour 

2 tablespoons butter 8 cloves 

Salt and pepper Small slice onion 

Cook the tomatoes, onions, and cloves 10 minutes. Heat 
the butter in frying pan and add the flour. Stir mixture 
over fire until smooth and brown, and then stir in tomato. 
Cook 2 minutes, season to taste with salt and pepper, and 
rub through a strainer to remove the tomato seed. 

Rice Cream 

Yi cup uncooked rice ^2 teaspoon cinnamon 

1 quart skimmed milk Salt 

To uncooked rice add skimmed milk, cinnamon, and salt. 
Pour mixture into a greased dish and bake 3 hours in 
slow oven, stirring three times the first hour to prevent rice 
from settling. The rice should be creamy when baked. 

Escalloped Rice 

2 cups cooked rice 1 cup white sauce or tomato sauce 

yi cup grated cheese (2 oz.) % cup buttered crumbs 

Spread a layer of rice in the bottom of a buttered baking 
dish. Add a layer of white sauce, then one of grated 
cheese. Repeat until the dish is full, and then spread 
buttered crumbs on top. Bake for 20 minutes, or until the 
crumbs are brown and sauce bubbles up through the crumbs. 

Note. For white sauce, use 1 cup milk, 1 teaspoon 
butter, 1 teaspoon flour, yi teaspoon salt. 

Chartreuse of Rice and Egg 

Line an individual mold with cooked rice, leaving a hollow 
in the center. Place yi hard cooked egg point down in 
hollow. Fill mold with rice, packing lightly. Place in 



RICE t7 

covered pan in small quantity of water to keep warm. 
Invert on plate and serve with tomato sauce. 

Baked Hash of Rice and Beef 

i cup chopped beef 2 tablespoons butter 

1 cup cooked rice 1 teaspoon salt 

1 cup milk yi teaspoon pepper 

1 egg 
Into a stewpan put all the ingredients except the egg. 
Stir mixture for 1 minute, and then add well-beaten egg. 
Turn hash into a baking dish and bake for 20 minutes. 

RICE FOR DESSERT 

Golden Rice Pudding 

1 cup boiled rice 1 teaspoon vanilla 
4 egg yolks, or 3 whole eggs 1 cup sugar 

2 cups milk i>2 teaspoons nutmeg 

Beat eggs slightly, add milk, sugar, and seasonings. Add 
this mixture gradually to the boiled rice. Pour into but- 
tered baking dish and bake in moderate oven y^ hour. 

Meringue of Rice 

1 cup uncooked rice 4 eggs 

i pint milk Yz cup sugar 

2 tablespoons butter Grated rind of 1 lemon 

1 tablespoon lemon juice 

Have a pint of water boiling and cook the rice in it. When 
the water has boiled away, add milk, butter, the yolks of 
eggs, and grated rind of lemon. Butter a pudding dish, 
pour in the mixture, and bake until it sets. Beat whites 
of eggs until they are dry and add sugar and lemon juice. 



1 3 THREE-MEALS-A-DAY SERIES 

When pudding is done, spread the frosting over it and 
brown lightly on the top. 

Swedish Rice Pudding 

% cup uncooked rice i cup sugar 

i quart milk Salt 

Butter i teaspoon vanilla 

Mix rice with milk, add sugar, a little salt, and the 
vanilla. Pour mixture into a pudding dish. Dot with 
butter, and bake in moderate oven until done. Serve cold. 

Dutch Rice Pudding 

i cup uncooked rice Juice of i lemon 

2 cups milk i cup sugar 

i teaspoon butter Nutmeg to taste 

4 eggs yi. cup chopped raisins 

T /2 cup nut meats 

Mix rice with milk, add butter, yolks of eggs, the other 
ingredients in the order named, and finally whites of eggs 
beaten stiff. Bake in buttered baking dish. Serve cold. 

Rice Bavarian Cream 

3 cups milk i tablespoon or yi box 
]/2 cup uncooked rice granulated gelatin 
yi cup cold water i tablespoon salt 

>2 cup sugar Nutmeg 

Whites of 2 eggs 

Wash rice and cook with sugar and salt in the milk until 
mixture is thick and soft. Stir frequently in order to 
break up grains. Soak gelatin in cold water and then dis- 
solve it in the hot rice mixture. Season to taste with nut- 
meg or a little lemon juice. Cool until nearly set. Beat 



RICE 19 

well and fold in the stiffly beaten whites of eggs. Turn 
into molds or cups, that have been moistened with cold 
water. Serve plain or w T ith whipped cream. 

Rice Surprises 

yi cup uncooked rice 2 tablespoons butter 

1 cup cold water 4 tablespoons sugar 

2 cups milk Flavoring 

Preserves 

Wash rice in several waters and put it into a saucepan 
with fresh, cold water. Boil quickly until the water is 
absorbed and then add milk and butter. Simmer until the 
rice is thoroughly cooked and the mixture rather thick. 
Remove the saucepan from the fire, and add sugar and 
flavoring to taste. Rinse out some small molds with cold 
water, fill them ^ full with rice, and make little hollows in 
the centers. Drop one teaspoon of preserves into each, 
cover and fill with more rice, and set aside to cool. When 
molds are firm turn them out on to a pretty dish. Serve 
with custard sauce poured around them. 

Spiced Rice Pudding 

2 cups cooked rice Yz teaspoon ground spices 

Milk 2 teaspoons brown sugar 

Mix rice, sugar, and spices in glass or earthen baking dish. 
Add milk to cover, and bake in a moderate oven until thick. 

Chocolate Rice Pudding 

2 cups cooked rice 1 teaspoon cocoa 

% cup granulated sugar Milk 

Mix and bake the same as the spiced rice pudding. 



20 THREE-MEALS-A-DAY SERIES 

Simple Rice Pudding 

i cup uncooked rice ^ cup sugar 

i quart water yi teaspoon salt 

i quart milk Nutmeg 

Wash the rice thoroughly. Boil it in the water for 5 or 
10 minutes. Remove it from stove, but do not drain. Add 
the other ingredients, place in the oven, and bake very 
slowly for an hour. Stir it frequently while it is baking. 

Molded Rice 

Press warm, cooked rice into individual molds. Remove 
from molds when cold and serve with fresh fruit and cream. 
Crushed strawberries and rice are especially good. 

Rice and Pineapple 

1 cup uncooked rice 1 teaspoon salt 

2 cups boiling water 1 can pineapple 

Add the washed rice to the boiling salt water and steam 
y 2 hour. Add juice from pineapple and steam 15 minutes 
longer. Remove from fire and add pineapple cut into small 
pieces. Serve either hot or cold, with or without cream. 

Fruit Rice Mold 

% cup uncooked rice 3 cups w r ater 

y$ CU P hot milk 1 teaspoon salt 

yi cup sugar 

Cook rice in boiled salt water until dry. Add milk and 
sugar and cook 10 minutes. Turn mixture into buttered 
mold. When cold, remove to serving dish and arrange over 
it half a can of peaches, pineapple, or apricots. Serve with 
cream. Fruit juice may be added at second cooking. 



RICE 21 

Rice Custard 
Add a cup of boiled rice to soft custard. 

Rice Cream 

i quart milk 3 tablespoons sugar 

\yi cup uncooked rice 1 tablespoon gelatin 

^2 pint whipped cream 

Scald milk in double boiler, add rice, and cook until tender. 
Turn out, add sugar and cool. Soak gelatin in yi cup 
of milk 10 minutes, heat until gelatin is thoroughy melted 
then add to rice mixture. When mixture seems to be 
setting, lightly stir in whipped cream, then turn into a w r et 
mold. Chill and serve with cooked or fresh fruit. 

Lemon Rice Pudding 

1 quart milk • 3 tablespoons sugar 

1 cupful uncooked rice 2 lemons 

3 eggs 24 teaspoon salt 

Scald milk in double boiler, slowly drop in rice, and cook 
until very soft. Stir together yolks of eggs, sugar, salt, and 
grated rind of lemons. Add gradually the hot rice and 
milk, thinning with a little more milk, if necessary, to make 
it somewhat thicker than a boiled custard. Turn into a 
baking dish and bake in moderate oven 10 minutes. Beat 
the whites of the eggs very stiff and add to the sugar and 
the juice of the lemons. Cover the pudding with the 
meringue and bake it until a delicate brown. Serve cold 

Japanese Rice Candy 
Press cold boiled rice into balls, and add nuts. Toss into 
boiling candy sirup, then allow them to cool and harden. 



22 THREE-MEALS-A-DAY SERIES 

HOW TO USE LEFT-OVER RICE 

i. Use left-over rice in place of bread crumbs for thick- 
ening soup or in making quick breads and scalloped dishes. 

2. Add rice to boiled custard for dessert. 

3. Stuff the centers of whole cold baked apples with rice 
and raisins. 

4. Reheat rice, arrange it on platter, and surround it 
with cooked carrots seasoned with pepper, salt, and a little 
butter. 

5. Mix rice with seasonings and a little minced left-over 
meat or grated cheese to make a good stuffing for tomatoes 
or green peppers. 

6. Serve rice with prunes to make a dainty dish. 

Left-over Meat in Rice Timbales 

1 cup left-over meat yi cup gravy 

1 cup cooked rice 
Line cups or molds with rice (reheated). Make layer 
yi inch thick, let stand 15 minutes, remove from cups, and 
fill with meat and gravy mixture. 

Uses for Rice Water 

The water left from boiled rice contains too much starch 
to be wasted. When cooked down until thick it makes a 
good thickening for soups in place of flour. 

As a starch for sheer materials it is excellent. 

Rice Water for Invalids 

2 tablespoons rice Milk 

3 cups cold water Salt 

Wash rice, add cold water, and soak for 30 minutes. 
Bring it gradually to boiling point and cook for 1 hour. 
Strain, reheat, and dilute with hot milk. Season with salt. 



>-IBR AR y 




